YOU (South Africa) - - LIFESTYLE -

Hard Ital­ian cheeses such as pecorino, Parme­san and Grana Padano are per­fect for sauces be­cause they pack an in­tense flavour punch. They’re also great for piz­zas, sal­ads and pestos.

SERVES 4 AS A SIDE DISH Prepa­ra­tion: 10 min Cook­ing: 45 min

2-3 heads of chicory (wit­loof) SAUCE 45ml (3T) but­ter 1 onion, finely chopped 4 gar­lic cloves, crushed 30ml (2T) flour 250ml (1c) cream 125ml (½c) milk 5ml (1t) Di­jon mus­tard 15ml (1T) whole­grain mus­tard 125ml (½c) grated hard Ital­ian cheese salt and freshly ground pepper TO SERVE 2 spring onions, chopped (op­tional) ex­tra whole­grain mus­tard

Pre­heat the oven to 190°C. Grease a deep oven­proof dish with non­stick spray.

1 Halve the chicory heads length­ways and set aside.

2 Sauce Heat the but­ter in a pan and fry the onion and gar­lic un­til soft and fra­grant. Sprin­kle the flour over and stir through. Re­duce the heat and grad­u­ally pour in the cream and milk, stir­ring con­tinu ously. Sim­mer un­til the sauce thick­ens.

3 Re­move from the heat and stir in the mus­tards and half the cheeses. Stir un­til the cheese has melted. Sea­son with salt and pepper.

4 Spread half the sauce over the bot­tom of the pre­pared dish. Ar­range the chicory on top (cut side down) and pour the rest of the sauce over. Sprin­kle the re­main­ing cheese over. Bake for 25-30 min­utes or un­til the cheese is golden and the chicory has soft­ened.

5 To serve Sprin­kle the spring onions over (if us­ing) and serve with ex­tra whole­grain mus­tard.

(Turn over)

This is equally de­li­cious made with cab­bage, cauliflower or broc­coli in­stead of chicory.

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